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Chicken Taco Casserole

This is a simple layered dish that only dirties one bowl and one pan for it's preparation. The total cost of this recipe is $7.96 or about $1.00 per serving. Cook's Note: If you don't have diced tomatoes with green chilis, top this casserole with your family's favorite taco sauce instead. Just remember that if you're feeding small children, you want to use mild sauce. You can also use cheddar, colby-jack, or mexican blend cheeses in place of the Monterey Jack cheese. Chicken Taco Casserole can be served topped with shredded lettuce, diced tomatoes and whatever you like to have on your tacos.
Course Main Course
Cuisine Latin American
Servings 8
Calories 527 kcal

Ingredients
  

  • 12 corn tortillas ($0.50)
  • 1 (10oz) can chicken breast drained ($2.48)
  • 1 (8 oz) block cream cheese ($1.29)
  • 1 tsp ground cumin ($0.04)
  • 1 (4 oz) can diced green chilis ($0.59)
  • 1 (14.5 oz) can whole kernel corn drained ($0.55)
  • 1 (15 oz) can black beans drained and rinsed ($0.69)
  • ½ cup sour cream ($0.38)
  • 1 (10 oz) can diced tomatoes and green chilies ($0.65)
  • 1 cup shredded jack cheese ($0.79)

Instructions
 

  • Allow cream cheese to soften slightly by letting it set at room temperature for about 10 minutes.
  • Open can of chicken and drain, reserving broth to use in another recipe. (Store broth in fridge or freezer depending on how soon you'll use it.)
  • Drain canned corn and set aside.
  • Drain and rinse canned black beans and set aside.
  • Open can of diced green chilies.
  • Mix chicken, cream cheese, cumin, and diced green chilis together until thoroughly combined.
  • Layer four corn tortillas in the bottom of a 9X9 inch pan that has been sprayed with non-stick cooking spray. You may have to cut or tear the tortillas to cover the entire bottom of the pan.
  • Place 1/2 of the chicken mixture onto the layer of tortillas, gently pressing it out to evenly cover the tortillas on the bottom of the pan.
  • Pour 1/2 of the drained corn over the chicken mixture and distribute it evenly.
  • Pour 1/2 of the drained black beans over the corn and distribute them evenly.
  • Place another layer of four corn tortillas over the black beans, cutting and tearing as necessary to cover the entire surface.
  • Place the remaining chicken mixture onto the layer of tortillas, gently pressing it out to evenly cover the tortillas.
  • Pour the remaining drained corn over the chicken mixture and distribute it evenly.
  • Pour the remaining drained black beans over the corn and distribute them evenly.
  • Cover the bean layer with the last four corn tortillas, once again, tearing or cutting to cover the entire surface.
  • Mix sour cream with diced tomatoes with green chilies.
  • Pour the can of diced tomatoes with green chilies over the top of the casserole gently spreading it to cover the entire surface.
  • Cover the top with one cup of shredded cheese. (We used Jack, but Cheddar will work, too.)
  • Bake at 350 degrees for 30 to 45 minutes until cheese is melted and casserole is heated all the way through.
  • Allow to set for five to ten minutes, so it's easier to get whole pieces out when serving.
  • Serve topped with your favorite taco toppings--lettuce, tomato, sour cream, guacamole, green onions, olives, etc.
Keyword canned black beans, canned chicken, canned corn, cream cheese, cumin, diced green chilis, diced tomatoes and green chilis, shredded cheese